The art of pairing

In the world of food and wine, few combinations manage to capture the essence of luxury and refinement like that between food and Champagne.

Pairing food with Champagne is a sensory adventure that goes beyond simple rules: it is a continuous discovery of balances and contrasts.

The right choice of Champagne can elevate the flavours of a dish, creating an impeccable harmony or a surprising contrast.

Its complexity, with elegant bubbles, vibrant acidity and unique aromatic notes, offers endless possibilities for unforgettable pairings, turning every meal into an extraordinary event.

PRACTICAL TIPS FOR UNFORGETTABLE PAIRINGS

To start your journey into the world of food and Champagne pairings, here are some useful tips:

1. ACIDITY : Use the acidity level of Champagne to balance your dishes.

The freshness and liveliness of Champagne comes from its acidity. Understanding the acidity level of Champagne helps create harmonious culinary pairings, enhancing the flavours of dishes and making the gastronomic experience more enjoyable.

For an ideal pairing:

• Acid dominance: Ideal with seafood dishes, goat cheeses and cured meats.
• Perfect acid-sugar balance: Choose rich and flavoursome dishes such as pasta, meat or fish and soft cheeses.
• Sugar dominance: Ideal with foie gras, desserts and blue cheeses.

2.  EQUILIBRIOUS TEXTURES AND AROMAS : Find a balance between the aromatic complexity of the wine and that of the food.

Champagne is a tactile wine, whose sensations of effervescence, acidity and minerality create a unique texture. For a harmonious pairing:

• Soft textures: Choose a velvety Champagne to accompany dishes such as creamy risottos or fish tartare.
• Crisp textures: You prefer a fresh, lively Champagne for crispy dishes such as fried food or salads.

The aromas of the Champagne should harmonise with those of the food. Here are a few ideas:

• Sea flavours: Champagnes with fresh citrus and sea aromas go perfectly with seafood and fish.
• Earthy flavours: Champagnes with notes of honey and mushrooms are ideal with meat dishes, mushrooms and vegetables.

3. CONTRAST: Use pairing by contrast to enhance the particularities of the dishes and Champagne.

Pairing by contrast is a fascinating approach that plays on the differences between food and Champagne to enhance the specificities of both. Here are some ideas of pairings by contrast:

• Lightness contrast: An extra brut Champagne can accompany a light dish such as a fish carpaccio. The liveliness of the Champagne will delicately contrast with the softness of the raw fish, without overpowering it.
• Aromatic contrast: a Champagne with red fruit notes can be paired with a not-too-sweet dessert such as an almond cake. The slightly toasted flavour of the cake will be enhanced by the fruity notes of the Champagne.
• Contrasting textures: A Champagne with a delicate effervescence can be paired with dishes with a soft texture such as a cheese mousse. The creaminess of the mousse will be balanced by the effervescence of the Champagne, creating a refined combination.

Discover your favourite pairings

Food and Champagne pairing is an art that invites experimentation and discovery. Each bottle of Champagne tells a story of elegance and pleasure, ready to be revealed with every sip.

Each of your meals will thus become an unforgettable experience, to be lived and shared.

Let your curiosity and our tips guide you to choose a Cuvée in our Boutique.

Enjoy your tasting!